Welcome to my blog, where one may find all sorts of random, hopefully amusing tidbits about food & other things.

August 31, 2013

blueberry roulade.

Classes start September 3, but I did so many new things already this school year - the FINAL year. I stayed up till 4am ... haven't done that since freshman year, probably. I climbed onto the roof of a building at night, and had a great view of the lights and landscape. I will have participated in 5 Dance Marathon events in the past week (RUDM 2014 LET'S GO).

I also went food shopping. Kale and Chobani lemon blended yogurt (never heard of that till now!) have established their presence in the fridge. I am determined to keep buying and using kale until I can incorporate it into a palatable dish. Raw is a little bitter, as well as in smoothies. I'll keep trying.

Until then, my new fascination with roulades (primarily sponge cakes) will have to do. They're so easy! Roulade is basically sponge cake baked in a jelly roll pan, rolled into a tea towel immediately upon exit from oven, left to cool, then unrolled, filled with delectable things, and rolled again.

They're DELICIOUS, not too heavy or sweet, incredibly versatile, and can be prepared to be quite aesthetically pleasing. If I wanted mine to look nicer, I would have cut the ends off and maybe put some blueberries on the sides, with piped whipped cream. But whatever.

Blueberry (or any fruit) Roulade
from here.
  • 3/4 cup all-purpose flour 
  • 3/4 teaspoon baking powder 
  • 1/4 teaspoon salt
  • 4 large eggs, room temp
  • 3/4 cup granulated sugar 
  • 1 teaspoon vanilla extract 

  • 1 cup heavy cream 
  • 1/4 cup confectioner's (powdered) sugar 
  • 1 cup fresh blueberries, rinsed and dried 
Preheat oven to 350 degrees F. Line a jelly roll pan with parchment paper. Combine flour, baking powder, and salt in small bowl. Set aside.

With stand mixer, beat eggs with whisk attachment until foamy. Sprinkle in sugar gradually, while beating. Continue beating until eggs look thick and light colored, 4 - 7 minutes. Batter will be doubled in volume. When batter is ready, it will fall from whisk attachment into bowl in thick ribbons, mounding on top of the remaining batter temporarily before blending back in. Add vanilla right before the end, and beat just to incorporate.

Gently fold in flour mixture by sprinkling dry mixture over egg a little at a time. Dumping in at one time will cause it to fall straight to the bottom, disrupting the aeration of the eggs and becoming difficult to incorporate.

Spread batter evenly in prepared pan. Bake 12 - 15 minutes, until golden and springy to touch. Remove from oven and invert onto a (non-terry) dish towel that's been dusted with confectioner's sugar. Peel off parchment paper. Trim edges if necessary (if too crusty), and roll cake + towel into a log. Let cool completely in this form. It will cool despite being wrapped up. 

Whip cream with sugar until stiff, but smooth peaks. Unroll cake. Spread whipped cream evenly over cake. Sprinkle evenly with berries. Roll cake up again, separating slowly and carefully from the towel. Place on serving tray, and dust with confectioner's sugar. 

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